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Super Moist Old-Fashioned Gingerbread Cake with Cinnamon Molasses Cream Cheese Frosting

A rich, dark slice of gingerbread cake topped with thick, light brown frosting, sitting on a white plate.
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Bake a deeply spiced, very moist gingerbread cake featuring classic molasses flavor, topped with a simple cinnamon molasses cream cheese frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (for frosting)
  • 2 tablespoons molasses (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9×9 inch baking pan or an 8-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg until combined.
  4. Stir in the 1/2 cup molasses.
  5. In a separate small bowl, mix the boiling water and buttermilk.
  6. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. The batter will be thin.
  7. Pour the batter into the prepared pan.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  9. To make the frosting, beat the softened cream cheese and 1/4 cup butter until smooth. Gradually beat in the powdered sugar, vanilla extract, 1/2 teaspoon cinnamon, and 2 tablespoons molasses until the frosting is creamy and spreadable.
  10. Once the cake is completely cool, spread the frosting evenly over the top.

Notes

  • For an extra moist cake, ensure your boiling water is truly hot when you add it to the batter.
  • You can use a standard 9×13 inch pan, but reduce the baking time slightly, checking at 25 minutes.
  • If you do not have buttermilk, create a substitute by mixing 1/2 cup milk with 1/2 teaspoon white vinegar or lemon juice and letting it sit for 5 minutes before using.

Nutrition

Find it online: https://cookerycourier.com/gingerbread-cake-recipe-moist-old-fashioned/